Sesame Hasselback Potatoes, Sweet and Salty #vegan

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Hasselback Potatoes

I have no idea why they’re called Hasselback potatoes*…but they look really cool! And, since today’s VeganMoFo Iron Chef theme is Potatoes and Sesame, I decided to try my hand at Hasselback potatoes with my three varieties of CSA box potatoes.

Here’s a traditional Hasselback recipe. For the creamer potatoes, I went from my memory of Hasselbacks (I’ve only seen them on Pinterest), but veganized with coconut oil in lieu of butter and “cheeze” dipping sauce in lieu of sour cream. Yum!

For the pretty purple ones, I Asianized them. I went with coconut and sesame oil as well as a Thai dipping sauce adapted from this dipping sauce, made with my handy cubes of Vegan fish sauce. Mmm….the kids loved these because they were so pretty. And, let’s be honest, it’s a ton of fun to pull the little slices apart. Even my daughter who hates potatoes tried the purple ones and pulled several potato slices apart. Minutes of entertainment.

For the sweet potatoes, I went with a pumpkin pie spice and sucanat (brown sugar could be substituted) topping along with the coconut oil. And, of course, all three varieties were topped with crunchy delicious sesame seeds. Mmm…

*After I typed that, of course, I had to know. Apparently they’re named after the Stockholm restaurant from which they originated.

Goose loved the purple and orange potatoes. I loved the purple and the creamers best. Bug, the potato hater, took one bite each of the purple and orange and avoided the white like the plague. But, hey, those two bites of potato are probably the first she’s had in a year. So that’s a tiny little win. Calling them accordion potatoes is much better for the kids, and the accordions fit perfectly in the oblong section of their lunch boxes, so little Goose will get these in her vegan lunch box, some day.

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